Grilling with your Himalayan Salt Block
Although used for thousands upon thousands of years, (See the Book of Job reference) today it seems like the use of salt has exploded in popularity more than ever. Try to find a seasoning or condiment that doesn’t advertise: “Made with all-natural sea salt.” Look and see how many pretty salt colors and flavors there are in your local spice shop or even grocery store. There are colored salts, flavored salts, smoked salts, salt cured meats, salt encrusted meats and fish, and on it goes. It’s even a hit in our desserts and coffees with “Sea-Salt Caramel” flavored everything.
So it was no surprise to us when we discovered the wonderful world of salts has now permeated into the grilling arena. Yes there are a thousand and one ways to season any of your grilled fare to perfection with salts. Recipes abound that call for all sorts of extravagant salted marinades and rubs. In addition, there perhaps is no better way to prepare a juicy grilled steak than to season it with a minimalist approach of some coarse kosher salt and cracked black pepper. However we’ve recently come to embrace the fantastic salt infusing method of grilling on top of a Pink Himalayan Salt Block. For a salt lover, this is truly a unique way to go.
Argentinean Grilling Terminology Guide
Over the past few months, we’ve been using this blog to teach readers their way around the world of Argentinian grilling. And now that you can walk the walk, we want you to be able to talk the talk, so to speak. That’s why we’ve put together this guide to Argentinean grilling terminology. The next time you host a cookout, you can impress your guests with your food and your lingo.
The Origins of Asado Style & Parrilla Grilling
When we think of Argentine cuisine, we think of beef. The Spanish brought cattle to Argentina in the 1500s, and beef has been a key part of the national cuisine ever since.
But just as important to this equation is the asado.
We’d call it “the Argentine version of the cookout,” but that only sort of does it justice.
It’s actually a practice that goes deep into the country’s history, men known as gauchos—legendary cattle wrangling figures – cooked their meals on makeshift grills which were the original parrilla grills.
Beef Ribs Recipe – Tira de Asado
Ribs are a staple of the barbecue menu, no matter the hemisphere in which you find yourself dining.
But the way we prepare ribs in the U.S. and the way they’re made in a country like Argentina are two very different things.
When we make ribs here in America, we tend to cook them using a slow roast and a lot of basting.
Cook Like a Gaucho With These Argentine Style Grilling Tips
“Asado” is a term used in Argentina and other South American countries that means “barbecue,” but it doesn’t quite describe the way you do your standard outdoor grilling.
This is meat cooked over coals or wood embers, a system developed by Argentinian gauchos who needed to grill their food out on the grasslands.
It’s not a cooking method for everyone, but if you think you’re ready to tackle it, here are a few Argentine style grilling tips from Manuel Debandi, chef at the Terrazas de Los Andes winery
Love Guac? Cook It On Your Argentine Grill!
Have you ever said, “Please add the guacamole. Yes I know it will cost extra.” Well if you’re willing to pay more for a guacamole topping, or you like to order your guacamole done fresh and tableside at your favorite restaurant, then you’re probably going to want to try this next time you’ve got the Argentine grill fired up and you’re feeling adventurous. Grilled Guacamole.